Bavarian Dressing

Ingredients

• half pint boiling water
• three tablespoons vinegar
• three eggs
• tablespoon mustard
• teaspoon salt
• pinch of cayenne
• half tablespoon corn-starch
• quarter pound butter
• gill olive oil

Method

1. 1

   Put boiling water in a custard kettle, add vinegar, and place on stove.

2. 2

   Beat eggs lightly, mix with cold water, mustard, salt, cayenne, and corn-starch.

3. 3

   Stir this mixture into boiling water and vinegar, then return to stove and stir until thick.

4. 4

   Remove from fire, add butter, and stir until melted.

5. 5

   Mix yolk of an egg with olive oil, then combine with the first mixture when cold.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 489. The excerpt below is the record exactly as published.

Bavarian Dressing. — Put half pint boiling water in custard kettle, add three tablespoons vinegar and place on stove. Beat three eggs lightly ; mix with a little cold water, tablespoon mustard, tea* spoon salt, pinch of cayenne and half tablespoon corn-starch, beat this mixture up with eggs, and stir it very slowly into the boiling water and vinegar, removing latter from stove in order to prevent possibility of curdling ; then return to stove and stir constantly un- til quite thick. Take from fire, add immediately a quarter pound butter and stir until it is thoroughly melted. Put yolk of an egg on plate, and with a fork, mix gradually with it gill olive oil

Cook this with the app: pantry check, scaling, and the assistant.